No don't do it! They are not the same, they do not taste the same. Parm is aged longer and is cow milk. It has a softer, nutty flavor. Pecorino is aged only briefly, and is sheep milk. It is sharper, saltier, and tangier. They are different. They are both good, but not interchangeable. Each has it's place, depending on the recipe.
Cheese
- Thread starter Brad2770
- Start date
-
Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
No don't do it! They are not the same, they do not taste the same. Parm is aged longer and is cow milk. It has a softer, nutty flavor. Pecorino is aged only briefly, and is sheep milk. It is sharper, saltier, and tangier. They are different. They are both good, but not interchangeable. Each has it's place, depending on the recipe.
McCheese
SW: Sean, CW: Crone, GW: Wizardhawk
- 6,920
- 4,318
I put myself through college by working at Olive Garden. That cheese they grate on your meal is romano (or at least it was for the entire 5 - 6 years I worked there). So many people assumed it was parm and called it that. Most people can't tell the difference.
Anyway, romano is fucking amazing. It came in these massive shrink-wrapped blocks of tightly packed cheese cubes to be inserted in to the graters. I used to eat 1 - 2 of those cubes a night like apples, much to my manager's chagrin.
My all-time favorite cheese, however, is jarlsberg. Nothing beats a 2 pound triangle of jarlsberg and a loaf of bread with a big box of cranberry juice. Best damn meal in the world.
Anyway, romano is fucking amazing. It came in these massive shrink-wrapped blocks of tightly packed cheese cubes to be inserted in to the graters. I used to eat 1 - 2 of those cubes a night like apples, much to my manager's chagrin.
My all-time favorite cheese, however, is jarlsberg. Nothing beats a 2 pound triangle of jarlsberg and a loaf of bread with a big box of cranberry juice. Best damn meal in the world.
- 2
- 1
ToeMissile
Pronouns: zie/zhem/zer
- 3,266
- 2,138
If I ever win the lottery, I would totally build a cheese and beer cellar.
It's pretty rare that I come across a cheese that I don't like. I was pretty stoked when my 19 month old went to town on dipping raw veggies in blue cheese dressing, I'm going to start introducing her to varieties beyond "string"
It's pretty rare that I come across a cheese that I don't like. I was pretty stoked when my 19 month old went to town on dipping raw veggies in blue cheese dressing, I'm going to start introducing her to varieties beyond "string"
- 2
Erronius
<WoW Guild Officer>
- 17,319
- 44,962
Same. (I also really want to make sauerkraut, too, so that doesn't die out in the family)
I spent $60 at the country cheese store today. You want Carolina Reaper cheese? Schirracha cheese? Habenaro Cheese? Bacon and X cheese? They really do have some odd combinations.
But...when you look through all the cheeses they have, the only reason they have 275+ kinds of cheeses, is that a lot of it is 'standard' cheese with some added flavor or ingredient. Like "Taco (spreadable)" or "Blueberry Edam". I really like Muenster, but I just couldn't imagine some of the weird variations they had...if I want Muenster, I just want it plain.
No French/Euro cheese that I saw. No Camembert. The oddest stuff they had (outside of the flavors) was gorgonzola and limberger.
I picked up (approximate weight):
- 1/2lb Mild Buffalo Wing Cheddar
- 1/2lb of Jalapeno & Cheddar meat "sticks"
- 1lb of #1 muenster
- 1/2lb of a "Garden Spicy" blend cheese (American, Monterery Jack & Swiss; fairly soft)
- 3/4lb of Hickory Smoked Carolina Reaper White Cheddar
- 1-1/2 lbs of 1# Plain String Cheese
- 1lb of pit smoked summer sausage, natural casing
- 1/2 lb of blue cheese (not sure what I am going to do with this, maybe a salad?)
- 2
Erronius
<WoW Guild Officer>
- 17,319
- 44,962
Oh, and a German or Euro is going to need to explain Wesa crispbread to me. I didn't want to just get Town House or Ritz crackers, but they didn't carry Breton that I saw. I assumed Wesa was crackers. I was wrong, and somewhat confused when I got the package open.
ITT: a cracker failing at crackers
ITT: a cracker failing at crackers
- 1
ToeMissile
Pronouns: zie/zhem/zer
- 3,266
- 2,138
Nothing wrong with a nice mozzarella. As long as you don't consider Kraft singles cheese, you're good in my book.
Alex
Still a Music Elitist
- 14,692
- 7,522
I miss Findlay Market in Cincinnati. Gibbs' Cheese was the best. I used to go every Sunday. Ask for whatever's new or try random cheeses you never heard of. Ask how to best use them in dishes and get recipes. Good times.
PatrickStar
Trakanon Raider
- 1,529
- 558
I dont think I could handle meeting McCheese in real life. It would be like being in the presence of an overwhelming deity...of delicious goodness.
Erronius
<WoW Guild Officer>
- 17,319
- 44,962
Opened the Carolina Reaper cheese tonight. It is not mild.
I always thought squeaky cheese was a Canadian thing, too? Doesn't poutine use cheese curds?
I always thought squeaky cheese was a Canadian thing, too? Doesn't poutine use cheese curds?
Adebisi
Clump of Cells
- 27,734
- 32,839
BrutulTM
Good, bad, I'm the guy with the gun.
- 14,726
- 2,617
My grandmother made cheese curds when I was a kid. They are amazing. Unfortunately they have to be eaten in like 2 days max after they're made so it's not too practical to have them in stores and what they do have in stores isn't the real deal.
Lanx
<Prior Amod>
- 65,962
- 150,309
guys, try making your own moz, moz is the easiest to make all you need is
citric acid (you find this in the canning aisle)
rennet, the stuff that coagulates the curds, (you can find this in the pudding aisle under the brand junket in tablet form)
and just get whole milk
sure i'd suggest getting thick rubber gloves to fold over hot cheese, but thats about it.
then you can move on to other cheeses which require cultures(thats where you get that distinct taste from)
citric acid (you find this in the canning aisle)
rennet, the stuff that coagulates the curds, (you can find this in the pudding aisle under the brand junket in tablet form)
and just get whole milk
sure i'd suggest getting thick rubber gloves to fold over hot cheese, but thats about it.
then you can move on to other cheeses which require cultures(thats where you get that distinct taste from)
Evernothing
Bronze Baronet of the Realm
- 4,823
- 9,026
Try Haloumi. You can fry it or toss it on the grill and it doesn't melt. Squeeks when you eat it.
- 3
Adebisi
Clump of Cells
- 27,734
- 32,839
The ones I got would've been great on poutine, but they were also amazing just for immediate snacking.
I'm now looking up recipes and techniques for "squeaky cheese curds"